A quick dish with a great game of flavors.
Recipe for 2 servings:
1. A small red onion is cut into thin rings or a quarter of a large onion is cut into half rings, marinated in wine or apple cider vinegar for 15-30min.
2. Filling “vinaigrette”. I have already written the recipe, but I repeat. Mix into an emulsion 5-6st.l. olive unrefined oil + 2st.l. balsamic vinegar + 2st.l. lemon juice + 1st.l. honey or any neutral sweet syrup + optionally 1h.l. Dijon mustard + salt and pepper to taste. The sauce should be oily, pleasantly sweet and sour with spicy notes of mustard.
3. We collect the salad. Salad mix (50-70g) or any neutral-tasting salad is washed, dried. We throw a generous handful of lettuce on plates, cut in half or into quarters 10 cherry tomatoes and spread on top, dry 10-15 mini mozzarella balls on a paper towel from brine, cut in half and spread to the tomatoes, season everything with dressing. Then 150-200 g of tuna in oil (you can take tuna in its own juice, but it will taste better in oil) we distribute it on plates, then pickled onions, olives of your favorite variety and 5 basil leaves for each plate. Optionally, you can put some capers. Serve beautifully just like that, but it’s tastier to mix it all;)